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Polvorones (Mexican Wedding Cookies) with Shaved Bittersweet Chocolate (#NutFree!)

Polvorones con Chocolate

Closely adapted from Meagan Micozzi (see recipe below)
Course Dessert
Cuisine Cookies
Author TheSpicedLife


  • 1 cup unsalted butter softened
  • 1/2 cup white sugar
  • 2 large egg yolks
  • 1 t vanilla extract
  • 2 cups AP flour
  • 1/2 cup shaved bittersweet chocolate to make things easy, use shaved chocolate for hot chocolate such as what Williams Sonoma sells at the holidays
  • 2/3 cup confectioners’ sugar


  1. Cream the butter and granulated sugar together in a stand mixer until light and fluffy. Beat in the egg yolks and vanilla. Add 1 1/2 cups of the flour and mix to just incorporate. Whisk together the remaining flour and the shaved chocolate. Mix that into the dough just until incorporated--the dough will be stiff and maybe a little crumbly.
  2. Use your hands to clump the dough together and place on a piece of plastic wrap. Shape the dough into a log approximately 2 to 3 inches in diameter. Wrap tightly and refrigerate until firm, at least 2 hours.
  3. When you are ready to bake your cookies, preheat the oven to 350 F. Slice the dough log into 1/4-inch thick slices and place on a parchment-lined baking sheet, 1-2 inches apart (the dough will not spread, but do make sure there is room for hot air to circulate between the cookies).
  4. Bake for 12-15 minutes, until the cookies are firm and turning golden on the bottom. Let cool for 5-10 minutes on the cookie sheet, before tossing the warm cookies very gently in the powdered sugar and placing on a cooling rack.